Breakfast Burrito

breakfast burritosOh, ho! This is quite savory for breakfast, and at least one person was skeptical—until he tasted it. Nothing starts your day like a fantastic breakfast burrito.

The problem with what you get if you go to a fast food place is that they all have egg. I really just don’t do egg like that. I’m okay with it in certain recipes. Fresh pasta, for example. But I don’t just eat it.

And without that egg, if you can find a place that doesn’t go nuts when you ask them to leave it out, you don’t generally have much of anything left. You are certainly not going to be able to substitute vegetarian sausage, at any rate. Except perhaps in vegan Xanadu, which I haven’t found yet.

So here, relax, and enjoy my fabulous vegetarian breakfast burrito! These will surely get you through the mid-morning, or at least to your next mimosa. Make extra, wrap well with plastic and foil, and freeze. They’ll reheat nicely.

I used soyrizo, a vegetarian version of the sausage-based Mexican chorizo. They actually carry this at my local grocery store. However, you can substitute crumbled veggie sausage, steamed tempeh, tofu, beans, or whatever else you like.

Mangia, mangia, the day grows long. Don’t forget the margaritas.

Breakfast Burrito
Makes 2

1 Tbsp oil
1 medium yellow potato, about 1/2 pound
1/4 cup onion, diced
1 tsp jalapeño, seeded and diced
1/4 tsp oregano, preferably Mexican
1/4 tsp cumin
sea salt and black pepper, to taste
1 clove garlic, minced
1 6 oz. link soyrizo
1/2 cup black beans, drained and rinsed
2 Tbsp prepared salsa
2 10” flour tortillas
1/4 cup cheddar or Mexican cheese blend, shredded

Heat the oil in a medium skillet. Peel the potato and dice into 1/2″ pieces. Add the potato, onion, jalapeño, oregano, cumin, sea salt, and black pepper to the skillet. Cover and cook until almost tender, about 20 minutes, stirring frequently. Add the garlic and cook 1 minute longer.

Crumble the soyrizo and add to the skillet, Cook and stir another 5 minutes. Add the beans and salsa and cook uncovered another 5 minutes.

breakfast burritos

Now you roll the burritos. Place half the filling in one tortilla and sprinkle with half the cheese.

breakfast burritos

breakfast burritos

breakfast burritos

breakfast burritos

Heat a large skillet. Add each burrito. Cook until lightly browned on one side, about 5 minutes. Flip and cook until browned on the other side, about 5 minutes longer.

Serve with salsa, hot sauce, sour cream, guacamole, whatever you like.

0 Responses

  1. [...] like mango or black bean. I love those, too. But when I want a tomato-based salsa for my chips, Breakfast Burritos, Tofu Rancheros, or Scrambled Tofu, this is my go-to [...]

  2. […] I was really impressed with this! You can do so many things with it. Fry it up and have it for breakfast, scramble it with eggs or tofu, or stuff it into a breakfast burrito. […]

  3. […] My recent explorations in gluten free eating led me to Amy’s Gluten Free Tofu Scramble Breakfast Wrap. As far as a breakfast wrap goes it had everything I’d look for: scrambled tofu, hash brown potatoes, spinach, tomatoes, and other veggies. Well, maybe some beans on top of that all would be just perfect! (But then I guess you’d be talking about a Breakfast Burrito!) […]

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